Pasta Bolognese

A very classic recipe that I use when I really want to treat my family to pure comfortfood is the pasta bolognese.

Zutaten:

Zubereitung:

Heat the olive oil in a large saucepan and cook the onion, carrot and celery for 5 minutes over a medium heat, stirring occasionally with a wooden spoon.

Add in the minced meat and continue to cook for a further 5 minutes, stirring continuously until coloured all over. Season with salt and pepper.

Pour in the wine, stir well and continue to cook for 5 minutes until the wine has evaporated.

Pour in the passata with the tomato purée and the stock, lower the heat and cook, uncovered, for 2 hours. Stir the sauce every 20 minutes to prevent it from sticking. You might need to add a little water if necessary.

Once the sauce is ready, remove from the heat, season with salt and pepper and set aside.

Cook the pasta in a large saucepan of boiling salted water until al dente. Drain and tip back into the same pan.

Put the saucepan back over a low heat, pour in the ragù sauce and gently stir everything together for 30 seconds to allow the flavours to combine.

Serve hot.

Bon Appetit!